Truite Samnonee d la Rothschild en Chandfroid

Ingredients

• Procure 1 large, or 2 medium-sized salmon-trout
• or 2 medium-sized salmon-trout
• about 5 lb. in weight
• 4 oz. of fresh bread-crumbs
• 1 tablespoonful of chopped onions
• 3 yolks of eggs
• ^ lb. of whiting forcemeat (No. 400)
• salt
• pepper
• 1 oz. of fresh butter
• a tablespoonful of coarsely chopped truffles
• a gill of stock
• two glasses of white wine

Method

1. 1

   Wash well the fish, make an opening for filling, prepare a stuffing with the ingredients.

2. 2

   Fill the fish, sew up the opening, put in a well buttered oval braisoire or baking-dish, cover with buttered paper, and cook gently in the oven, basting from time to time.

3. 3

   When done, dish up, allow to cool, then add a pint of Madere sauce to the remaining stock, reduce well, mix with a gill of stiff aspic jelly, and strain the sauce.

4. 4

   Remove carefully the skin off the fish, mask over with the sauce when nearly set, ornament with truffle, aspic jelly, slices of cucumber and lemon and parsley.

5. 5

   Serve remainder of sauce diluted with mayonnaise with the fish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 202. The excerpt below is the record exactly as published.

Truite Samnonee d la Rothschild en Chand- froid. — Procure 1 large,’ or 2 medium-sized salmon-trout, about DRESSED FISH AND FISH ENTREES {COLD) 257 5 lb. in weight, wash well ; make an opening for filling ; prepare a stuffing with 4 oz. of fresh bread-crumbs, 1 tablespoonful of chopped onions, 3 yolks of eggs, ^ lb. of whiting forcemeat (No. 400), salt, pepper, 1 oz. of fresh butter, and a tablespoonful of coarsely chopped truffles ; fill the fish, sew up the opening, put in an oval braisoire or baking-dish well buttered, with a gill of stock and two glasses of white wine

Cook this with the app: pantry check, scaling, and the assistant.